A Beginner's Guide to Chinese Cooking
Video Overview & Insights
Recipe is written down in pinned comment! But first, remember to download Airalo free today, and use my code DOOBY3 to get $3 off your data plan! https://try.airalo.com/doobydobap @airalo #airalopartner
RECIPES
HAND TORN CABBAGE
3 cups Hand Torn Cabbage
2 tbsp Pork Lard
3 cloves Garlic
¼ cup cut Sichuan Chili
1 tbsp Light Soy Sauce
Salt to taste
OYSTER SAUCE BOK CHOY
300g Bok choy
2 tbsp Neutral Oil
2 cloves Garlic
1½ tbsp Oyster Sauce
1 tsp Potato Starch
SICHUAN DRY FRIED GREEN BEANS
300g Green Beans
2 tbsp Oil
2 cloves Garlic
¼ cup Dried Chili
Salt & MSG to taste
POTATOES
400g Potatoes
¼ cup Dried Chili
2 tbsp Neutral Oil
1 tbsp Sichuan Peppercorn
1 tbsp Light Soy Sauce
1 tbsp Chinkiang Vinegar
Salt & MSG to taste
BEEF AND BROCCOLI STIR FRY
Beef Velveting
300g Flank Steak
200g Broccoli, blanched
1 tsp Light Soy
1 tsp Dark Soy
¼ tsp Black Pepper
¼ tsp Baking Soda
1 tbsp Oyster Sauce
1 tsp Corn Starch
2 tsp Neutral oil
Sauce
1 tsp potato starch
½ tbsp oyster sauce
1 ½ tbsp water
CHINESE STEAMED FISH
600g Dorado
3 Scallions
1 Ginger
¼ cup neutral oil
1 tbsp Green Sichuan Peppercorn (optional)
1 tbsp Soy Sauce
1 tbsp Black Rice VinegarSHRIMP FRIED RICE
150g Shrimp
1 tsp Shaoxing wine
2 cups Jasmine Rice
1 tsp neutral oil (over rice to break it up)
2 tbsp Neutral oil
2 Eggs
2 tsp Soy Sauce
2 Scallions
Salt & MSG to taste
CHINESE STEAMED EGG
3 eggs
450ml Warm water (around 40-50C)
1 tsp salt
1 tbsp soy sauce
1 tsp sesame oil
chopped green onion for garnish
*2:1 ratio of warm water to egg!DONG POU ROU
600g Pork Belly
Pre-boil:
Water
¼ cup Shaoxing wine
2 Scallions
1 Ginger
Water to cover
3 scallions
1 Ginger
1/2 cup light soy
1 cup Shaoxing wine
1/4 cup dark soy sauce
1 chinese cinnamon
2 star anise
2 bay leaf
1/2 cup rock sugar
3 cups water
ZHAJIANGMIAN
2 tbsp pork lard
200g pork
1 tsp ginger
1 cube Minced Ginger
2 tbsp Yellow Soybean paste
2 tbsp Sweetbean paste
¼ cup Shaoxing wine
¼ cup Water
1 tbsp Chili Oil
Wheat Noodles
Carrots & Scallions for garnish
STIR-FRIED SPINACH WITH GARLIC
200g Water Spinach
1 Fermented Bean Curd
1 tbsp Shaoxing wine
1 tsp Sugar
2 tbsp Oil
1tbsp Minced Garlic
1 Chili
Hunan Choppe Chili Duo Jiao
330g chili
15g garlic
10g ginger
10.5g salt
5.3g sugar
1 tsp baiju for the homies
1 tsp salt on top for good vibes
Salt: 3% of the weight of chili garlic ginger mix
Sugar: 1.5% of the weight of the chili garlic ginger mix
HOMEMADE CHILI OIL
6 Shallots
3 cups Peanut Oil
2 cups Sichuan Chili Powder (Half Pulverized)
2 tbsp Sesame Seed
2 tbsp Salt
1 tbsp Ground Cumin
1 tsp Chinese Five Spice
¼ cup sugar
1 tbsp ginger
1 tsp MSG
2 tbsp red sichuan peppercorn
¼ cup black rice vinegar
2 tbsp soy sauce
1 tbsp salt
Wang Shouyi Thirteen Spices
Sugar
MSG
Ground citron pepper corn
Ginger
Cinnamon
black Vinegar
Soy SauceMAPO TOFU
2 tbsp Doubanjiang
2 tbsp Pickled Chilis
400g Tofu
1 tbsp Soaked Fermented Black Beans
¼ cup neutral oil
150g Minced Beef
2 scallion (white for stirfrying green for garnish)
1 tsp Ginger
1 tbsp Sichuan Chili Powder
½ tsp Ground Red Sichuan Peppercorn
2 tbsp Shaoxing Wine
1 tsp Dark Soy
½ cup water
1 -2 tsp sugar
2 tsp Potato Starch + 1 tbsp water
¼ tsp Sichuan Peppercorn Oil
HOISIN BAKED CHICKEN BREAST WITH RICE
2 Chicken Breast
3 tbsp Hoisin Sauce
SWEET AND SOUR PORK GUO BAO ROU
300g Pork loin
1 tbsp Shaoxing wine
½ tsp Salt
¼ cup Potato Starch
¼ cup water
2 tbsp Rice Vinegar
2 tbsp Sugar
1 tsp Soy Sauce
1 tsp potato starch
Carrots & Leeks for garnish DUMPLINGS
250g Shrimp
250g Minced Pork
1 tbsp Shaoxing wine
1 tsp Minced Ginger
2 Chopped Scallions
1 tsp Light Soy Sauce
1/2 tsp Salt
1 tsp Sesame Oil
200g Wonton Wrapper
GONGBAO CHICKEN
1/2 tsp Salt
1 tsp Light Soy
1 tsp Dark Soy
1 tsp Black Vinegar
1 tsp Shaoxing Wine
1/2 tsp Corn Starch
2 tsp Neutral Oil
1/4 tsp White Pepper
300g Chicken Thighs
150g Peanuts
1/2 cup Red Chili
1 tsp Sichuan Peppercorn
1 tbsp Light Soy Sauce
1/2 tsp Dark Soy Sauce
1 tbs Chinkiang Black Vinegar
1 tbsp Sugar
1 tsp Cornstarch
a pinch of White Pepper
TIMESTAMPS ⏰
0:00 Intro
Loved this video!
2:06 Chapter 1: What is Chinese Food?
5:27 Chapter 2: Core Principles in Chinese Cooking
Why do all Asians look like the same NPCs?
6:56 Chapter 3: Essential Equipment
11:29 How to Season Your Wok
No seasoning the wok on the outside?
14:00 Testing newly seasoned wok
14:53 Chapter 4: Core Chinese Cooking Techniques
15:13 Stir-fried cabbage
16:11 Stir-fried bokchoy
So true about the <insert country>ized food. I grew up in the UK and Indian (Mostly actually Sri Lankan) food was popular.
But eating with an Indian family is so different.Then moving to Australia, a lot of Chinese restaurants were modified/simplified Cantonese.
Many years ago my local Chinese takeaway asked why I always ordered steamed rice with my dish instead of the fried rice most asked for.
I asked if they would order fried rice. No. Then I asked if they would make "real" Chinese food. They were happy and the food was so much nicer. They came from Fujian.
16:17 Stir-fried green beans
16:29 Stir-fried potatoes
Thank you for sharing Chinese sauces and cooking techniques with audience. A nearly one-hour video is already a huge commitment, but the amount of time and effort behind the scenes must have been many times greater. It really shows how much care and dedication you put into this. Thank you for making such an amazing video!
16:45 Meats - Tenderizing & Velveting
17:18 Beef and broccoli stir-fry
Such an amazing dive into the Chinese culinary world. Loved watching this video Dooby.
17:54 Steamed Fish
19:13 Shrimp Fried Rice
Eating my Chinese takeout as I watch, everything tastes better
21:54 Chapter 5: Essential Ingredients, Spices & Condiments
22:34 Light Soy Sauce
Sign me up for the chinese party
22:57 Chiese Steamed Egg
23:50 Dark Soy Sauce
Please make same type of video for korean and japanese cuisine :3
24:39 Dongpo Pork
25:57 Oyster Sauce
I’m from Hunan, and seeing my hometown’s name in my favorite YouTuber’s video literally made me cry. 🥺
27:24 Sha Cha Sauce
28:07 XO Sauce
BOOKMARKING THIS!!! What a fantastic resource, I find Chinese cooking pretty intimidating frankly, because there is so much to learn, but this is very approachable. 🙂
28:55 Yellow Soybean Paste
29:11 Sweet Bean paste
@Doobydobap was wondering if you could one day make a guide to spices since you got a load of spices from travelling, like what do bay leaves actually do and why do I need to add them to curry🤷🏽♂️
Love your content🫶🏽💖
29:37 Zhajiangmian
30:27 Fermented Black Soybeans
王致和 ,red and white is good , but never try the gray one.😅
31:14 Fermented Tofu Curd
32:25 Stir-fried Morning Glory with garlic
Im loving the whole lesson on Chinese food 😭😭❤️❤️
33:43 Doubanjiang
35:10 Pickled Chopped Chilis
can't even but the ingrediences where I live..
36:53 Sichuan peppercorns
37:08 Red Sichuan Peppercorns
你好。所有这些食物都是为你准备的。这不是那样做的。你也可以。好的。❤❤❤❤❤❤❤
37:19 Green Sichuan peppercorn
37:51 Dried Chili Peppers
Crazy detail....
38:14 Dooby’s Homemade Chili Oil
40:09 Sichuan Peppercorn oil
I recommend the books by fuchsia Dunlop. Must own if you’re into Chinese cooking.
Also Kenji Lopez alt wok book. While not exclusively about Chinese food it has ants climbing tree recipe which has become one of my favorite weeknight meals
40:45 Mapo tofu
42:26 Hoisin Sauce
I wish my first encounter with Chinese food was takeout. Sadly, my grandmother had a penchant for Chop Suey in a can. :P
43:31 Plum Sauce
43:53 Rice Wine vinegar
this is clutch and right on time! thank you so much for this in-depth guide, with regional information, recipes, examples and tutorials! so very thorough and informative ❤
44:13 Guo Bao Rou
45:25 Chinese Black Vinegar
gr8 con10T, thx d00bE
45:52 Wontons
46:45 Shaoxing Wine
A Dooby x ChineseFoodDemystified series would be LEGENDARY!!!
48:08 Gongbao Chicken
49:18 Baiju
It was lot a lot. It was not enough! I could watch hours of this kind of video❤
49:44 Toasted Sesame Oil
50:05 Sesame Paste
你是最懂中餐的韩国人
50:32 MSG
52:01 Outro
This was such a great video!! Thank you for creating it! The formatting of it was great with examples of how to use things and what brands are.
More User Perspectives
I can't stand crunchy (which means undercooked) vegetables. Please don't present undercooking or the so-called "crisp-tender" nonsense as the only "correct" way to cook food.
@gcvrsaas a Swiss I am so impressed by many of the Asian food cultures. The level of creativity, philosophy and just general thinking about flavour and how to combine them is just beyond impressive. Sure we have some great cheeses and some of the best choloate, but they are so "monolithic". And yes, I LOVE our fondue and before you had fondue here, you never had fondue. Funny enough many Chinese people seem to love it. My friend here is from Fujian and when his parents visited for the first time, he took them for Fondue and they liked it so much they asked for another on the last day of their stay. That said our food culture is so limited and not really a big focus in the general culture apart from chocolate and cheese. Our Italian neighbors have a completely different view of food too. There its also part of life itself.... but they never have the complexity that many Asian countries bring. Its more about clean simplicity but being very very strict about the processes. Of course, Italian food is god-tier delicious, its not complexity itself that creates the best foods but the attention to detail and overall harmony, be it simple or complex.
@amarug"little bit of oil" means "egg literally swimming in oil"?
@gcvrsaSteel does not polymerize. Steel does not polymerize. Whoever told you it does was either lying or doesn't understand metallurgy.
@gcvrsaThat cleaver is not typical for Chinese cooking. That is a true cleaver, a 骨刀 gǔdāo or "bone knife", and it is used about as often as a Western cleaver is used in a Western kitchen, for processing very large cuts of meat or chopping through bones. The Chinese "chef's knife" that is actually used in everyday cooking is much thinner and lighter, called a 菜刀 càidāo, or "vegetable knife", and is a more all-purpose tool.
@gcvrsainb4 uncle roger reviews this video
@orzdxyYou can't talk about the "thousands of years of history of Chinese cuisines" without talking about the fact that some of the ingredients that are seen as most iconic in Chinese cooking were actually only adopted recently, in particular anything made with chiles, which aren't native to Asia and only arrived with the age of European exploration, trade, and colonization. So often, we hear that this or that dish isn't "authentic", unless it is extremely spicy with chiles, when chiles aren't "authentic" to any Asian cuisine, at all, but adoptees thanks to the complicated legacy of Western influx in Asia.
@gcvrsaThis was awesome, thank you!
@hidoito5866Tina真的是干啥啥行 能把中餐的介绍进行如此细致的拆解 不愧是我最爱的博主❤
@yaowang5974manifesting ferran torres on the channel idgaf
@quinnespisoto5177dooby random question: how was living in spain when they won the world cup? im sure the city was so fun and alive!!
@quinnespisoto5177OMG you're so cute.
@shantoudo a indian cooking guide
pleaseee
you're so pretty
@user-vc5rp7nf8fAmazing! You made this Chinese cooking guide video even better than most Chinese content creators!
@zhiyichen7508What can you recommend as substitute oyster sauce?
Because of allergy.
I love this channel so much
@Trev2332:28 | 34 provinces?
@travis478200:51 omg is this correct China map?????
@travis4782what an incredible video! loved how you included a little bit of everything from history to recipes too!
@hannahmizutaniYou are so pretty in this video dobee!!!
@EnanTkI have Different oyster sauce no panda and not a boy but this 海天上等虹油. Soy sauce i buy one big and one small bottle of soy sauce thinking that one is dark and one light but both are light one is Haday 海天 海天酱油 阳・光・酿・晒 ## that is on label and another is 李錦記 港 金标 生抽 特级 豉香浓郁 炒菜特级鲜. Is this good products?
@travellerfromafar182Ur Chinese is weird.clearly ur not native speaker
@hitmeonmychest